Slow Roasted Lamb With Cauliflower Mash Collection 31/08/2019, Recipes
This recipe is a nutritional take on a classic lamb roast and makes perfectly rich, tender, melt in the mouth lamb accompanied by creamy cauliflower mash, topped off with fresh herby pesto.
Time: approx. 20 min active, 240 minutes (6 hours) total. Average £/serving: £4.49. Freezes well.
What you get:
Free Range Lamb Shoulder
From your larder:
Salt & Pepper
For the lamb
1 onion, quartered
6-8 small carrots
2 garlic cloves, smashed
1kg Lamb shoulder, boneless
2-3tbsp Olive Oil
1 whisky shot
2 sprigs of fresh mint leaves, picked
For the cauliflower mash
1 head of cauliflower, broken into florets
1 cup of hazelnuts, roasted and roughly chopped
1tbsp of Olive Oil
Salt & Pepper to taste
For the celery pesto
2 celery stalks, thinly chopped
2 sprigs of rosemary, chopped or picked
1/2 bunch fresh parsley, finely chopped
1 garlic clove, finely smashed
Juice of 1/2 a lemon
Preheat the oven to maximum temperature.
You may have a favourite way to roast lamb – the following is a suggestion only. To roast the lamb, place the onion, carrot, garlic and herbs in the bottom of a deep roasting pan. Add the already well-seasoned lamb with salt, pepper, olive oil and a shot of whisky. Add water (400ml) and roast uncovered for about 30 minutes. Haly way through cooking turn the lamb over several times.
Reduce the oven to 160°, cover and slow-roast for 4-6 hours. Try the lamb before removing from oven and continue to roast if desired. Remove the cover and set aside in a warm place to rest.
For the cauliflower mash:
Simply add water to the cauliflower in a pan and bring to the boil.
Cook for about 10 minutes, or until tender. Remove the water and blend in a food processor. Season and adjust with water to make a smooth mash. Hazelnuts, roasted and crushed, make a perfect topping. Set aside.
For the celery pesto:
Add all the herbs in a large bowl with olive oil, celery, lemon juice and salt. Mix with a spoon until all are well blended, or use a food processor.
Plate the different elements and it’s ready to serve.
NB: Adding whisky or dark alcohol like rum will flavour and soften the lamb.
NB: This collection will provide you with substantial leftover ingredients for further recipes.
by Melanie R Gonzalez, Nutritionist at CookYourLife